Chocolate mold Carré Geometrie, 30 chocolates

Chocolate mold Carré Geometrie, 30 chocolates

Precise, elegant squares are produced evenly and with a beautiful sheen - ideal for molding hollow shapes and filling with ganache. What is the mold suitable for? For molded Carré in series of 30 pieces. How is it used? First, temper the couverture correctly: melt, cool, reheat and work at processing temperature; a chocolate thermometer helps to ensure the correct temperature for each couverture. Then prepare the mold: clean with lukewarm water and mild detergent (without lye or rinse aid), rinse well, dry completely and polish with lint-free absorbent cotton or a fine handkerchief. Then only touch the rim and make sure it is at room temperature to avoid fingerprints and tempering errors. Optionally, cocoa butter paint can be used to create a colored effect: liquefy in warm water (max. 45 °C), brush in and apply a thick layer. Without color, brush the mold thinly with tempered white couverture and remove excess chocolate with the metal horn. Then fill the mold, remove air bubbles by tapping, pour out the excess couverture and remove the edges cleanly. Chill briefly (approx. 5 minutes). Fill the ganache 2-3 mm below the edge and leave to set at room temperature for at least 1 hour. Then seal, smooth again and decorate as desired; chill briefly to set. With the Carré praline mold, you can work efficiently and achieve beautifully shaped results. In combination with dimensionally stable polycarbonate molds, you can achieve particularly good gloss and easy shaping. The Carré praline mold is therefore the perfect choice for precise, even carrés and creative decorations.